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Masaman pumpkin & green bean curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Preheat the wok for sizzling Thai curry.
Ingredients:
  • 4.60 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 300g butternut pumpkin, peeled, deseeded, cut into wedges
  • 125g baby corn, halved lengthways
  • 56.00 gm massaman curry paste
  • 250ml (1 cup) light coconut milk
  • 185ml (3/4 cup) vegetable liquid stock
  • 200g green beans, topped, cut into 5cm lengths
  • 4.00 gm brown sugar
  • 20.00 ml roasted peanuts, coarsely chopped
  • 1 fresh red birdseye chilli, thinly sliced lengthways
  • Fresh coriander leaves, to serve
  • Steamed Basmati rice, to serve
Instructions:
  • Heat oil in a hot wok or large frying pan until smoking. Stir-fry onion for 2 minutes until golden. Stir in pumpkin and baby corn, stir-fry for 1 minute until golden.
  • Sauté the curry paste briefly until aromatic. Pour in the coconut milk and stock, then bring to a boil. Simmer covered for 5 minutes until heated through. Uncover and simmer for 10 minutes until pumpkin is tender and sauce thickens. Next, add the beans and cook for 2 minutes until tender crisp. Take it off the heat and stir in the sugar. Enjoy!
  • Serve the curry in individual bowls, then top with peanuts, chili, and fresh coriander. Enjoy with steamed rice.

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